Lamb Curry

  • Servings: 5
  • Difficulty: Medium
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  • 2pounds bone-in lamb, chopped into 1 inch pieces, use meat from the shoulder or neck)
  • 3 large onions, finely chopped
  • 2 very large tomato – blanched in hot water, de-skinned, chopped
  • 5 green chillies, chopped (adjust as per hotness preference)
  • 2.5tbspn freshly ground ginger paste
  • 2.5tbspn freshly ground garlic paste
  • 1/3 cup oil
  • 1tspn salt
  • Handful chopped coriander
  • Whole Spices
    • 3 cardamom pods
    • 8 cloves
    • 3 inch stick cinnamon
    • 10 black pepper corns
    • 3 bay leaves
  • Ground Spices
    • 2 tbspn ground coriander
    • 2 tbspn ground cumin
    • 3 tbspn paprika
    • 1/2 tspn turmeric


  1. Heat oil (on medium heat) in a large pot and add whole spices.
  2. Once fragrance of the spices is released, add the chopped onions and cook on medium heat (for 30-60minutes) till onions are very soft and almost mush, stir regularly to ensure onions don’t burn. (Cooking onions to the right consistency helps in creating a nice thick sauce)
  3. Add lamb, salt, ginger paste, garlic paste and turmeric. Cook till lamb is browned, around 15mins.
  4. Add the remaining ground spices and cook for further 10mins.
  5. Add chopped tomatoes and chillies. Mix everything and cook for 15mins. Stir occasionally to ensure that the sauce doesn’t stick to the pan.
  6. Add 1/4th cup hot water, turn the heat absolutely low so the sauce simmers very gently.
  7. Cover pot and cook for 2 hours till meat is very tender and almost falling off the bones. During this stage, stir every 30mins. If sauce is sticking to the pot then add 1/4cup hot water. Stir, cover and let the curry continue to cook.
  8. When meat is cooked, remove from heat, adjust salt, add chopped coriander and let stand for 15mins.
  9. Serve with warm buttered naan or rice!

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